Description
This recipe has been updated as of 11/24/15 and they are STELLAR!
Ingredients
Scale
Dry ingredients
- 2 c. Cara’s Light Gluten Free Flour Blend
- 3/4 c. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/2 tsp. sea salt
Wet ingredients:
- 1 c. nondairy milk
- 1 Tbsp. apple cider vinegar
- 1/3 c. olive oil
Streusel topping:
- 1/4 c. solid coconut oil (or use cold nondairy butter)
- 1/2 c. gluten free flour
- 4 Tbsp. brown sugar, lightly packed
- 4 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat your oven to 350 degrees. Grease or line a muffin tin.
- In a medium bowl, whisk the dry ingredients together. Add all of the wet ingredients and stir with a wooden spoon until combined. Divide evenly into each muffin liner.
- In a small bowl combine the sugars, flour, and salt for the streusel topping. Cut in the solid coconut oil (or chilled vegan butter) with the back of your fork until it creates small clumps.
- Bake for the first 10 minutes and then add the streusel topping. This should allow the topping to not sink down into the bottom of the muffin. Bake another 10-13 minutes or until done. Allow to fully cool on a wire rack.
Nutrition
- Calories: 265
- Sugar: 19g
- Sodium: 132mg
- Fat: 10.8g
- Carbohydrates: 40g
- Protein: 2g
